Substitute for tamarind using partialjy karanda fruit in chilli paste product

Abstract

The objective of this research to study the basic formulas of tamarind paste products. The results of the study were as follows. The evaluated for likeness as 9-point hedonic scale by an untrained 50 member panel. Consumers rate the taste of tamarind paste at a very like level (8). Subsequently, Tamarind substitution of 25, 50 and 75% by weight of tamarind was found at the level of 75% substitution. Basic tamarind paste has a pH value of 4.20. Tamarind with karanda of 4.49 (p <0.05). Basic tamarind paste has water activity (aw) of 0.81 and tamarind with karanda of 0.83 (p> 0.05). The color of the basic tamarind paste was L * (brightness) (37.0) a * (redness) (5.26) b * (yellow) (12.28) (P> 0.05) The chemical compositions of tamarind with karnda were 237 kilocalories of total energy, 10.7 percent of protein, 11.5 percent of fat, 10.7 percent of ash, 4.77 percent of carbohydrates, 23.7 percent of dietary fiber, 5.20 percent of moisture, 49.3 percent Iron content 1.71%, total phenolic compounds 1.49 mg / g gallic acid and antioxidant activity 4.6